Alex Wilson End of the School Year Article This year in newspaper helped me a lot. Though I didn’t do much for advice other than my introduction and Valentine’s Day advice, I still a lot of fun. I wish that I could have gotten a few more comments, answers, and posts for some of my articles; I learned how to wing it on my own. If I could change anything about this year, I would try my best to get more people to ask me for advice so I could make a good article. I had a great time writing for the Husky Pawper. It is sad for me to leave it and go on to the eighth grade. I had a great time writing for all of you. Some of my favorite articles were Kooky Crazy Cakes, Bathing Suit Diets, Big Mac vs. Whopper, and, well, all the rest. What are some of the articles I did? Oh yeah! There was From America to Japan, Saint Patrick’s Day Feast, and Food for your Sweet Heart. I enjoyed looking up recipes, pictures, etc. for my articles. I can’t wait to see what some of you come up with next year. I would like to say goodbye to my fellow workers and to you. I will miss writing for you and knowing that you will make things better next year makes it a little easier to say goodbye. I guess I will give you one more recipe and advice before I leave. The advice is, it may be hard saying goodbye, but goodbye isn’t forever there is always the future. Now for food we will be making cherry vanilla ice cream dessert for an end of the year summer celebration. What you need: Ice Cream:
3 cups whole milk
2 cups sugar
1 vanilla bean, split and scraped
4 large eggs, lightly beaten
Bowl of ice
1/2 teaspoon salt
1 (13.5-ounce) can evaporated milk, chilled
2 cups chopped maraschino cherries For "Candy" Crumble:
1 stick butter
1 cup all-purpose flour
1/4 cup brown sugar
1/3 cup almonds, slivered
Whipped cream, for garnish What You Do: In a large saucepan, combine milk, sugar and vanilla bean seeds and pod. Cook over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally. Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon. Remove from heat; pour through a wire mesh strainer into a bowl. Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes. Remove bowl from ice bath and stir in salt, evaporated milk and cherries. Cover and chill for 2 hours. Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm. For the "Candy" Crumble: Preheat oven to 350 degrees F. Melt butter in a large skillet on low heat. In a bowl combine flour, sugar and almonds. Mix together while adding the warm butter. Drop "candy" crumble onto a cookie sheet. *Cook's Note: Does not have to be in balls. After it gets cooked it will be crumbled for the dessert. Bake in the oven for 20 to 25 minutes. After candy crumbles have been cooled, place half the mixture into a 9 by 12-inch pan. Scoop ice cream on top and finish with the rest of the crumbles. Wrap pan with plastic wrap and place into freezer until ice cream and candy hardens, about 2 hours. Slice and serve with whipped cream, for garnish.
Thanks for reading all this time! Goodbye.
Kooky Crazy- Cakes Have you seen some crazy things in your life? If you think that was crazy you should see these cakes. They are based on many characters, movies, books, etc. I’m pretty sure these will give you a good laugh. Now that your taste buds are probably craving some cake, here is how you can make your own tasty silly car cake.
What you need: 1 store bought frozen pound cake, thawed Melted butter, for brushing 12 ounces whipped topping 1 block (8 ounces) soft cream cheese 1/2 teaspoon coconut extract Sour candy ribbon, rock candy, and mini chocolate sandwich cookies, for decorating
What you do: Set up the grill for direct cooking over medium heat and oil the grates. Slice the pound cake into 3/4-inch thick slices with a serrated knife. Using car-shaped cookie cutters, cut out car shapes from the slices of cake. Brush with butter and place on the grill. Cook until nice grill marks appear, about 3 minutes. Meanwhile, in a medium bowl, combine the whipped topping, cream cheese, and coconut extract. Frost the car shaped cakes with a small amount of the coconut frosting. To decorate the cars: Use ribbon candy as racing stripes, rock candy as windows, and mini chocolate sandwich cookies as wheels.
If you see some silly looking food, email me at howlingwolf20@gaggle.net. If it is good, I will put it on my new silly foods segment. I will put this segment on the news paper every once in a while. Thanks for reading. -Alex W.
Bathing Suit Diets Did you gain some pounds over the winter holidays? Do you want to lose some weight to fit in those bikinis or shorts? I have a special healthy meal that may help. We will be making a drink, an appetizer, a main course, and a dessert. A healthy diet contains many types of different foods. You need to make sure you eat plenty of berries, citrus, vegetable, whole grains, salmon, legumes, nuts and seeds, lean proteins, tea, and olive oil. Don’t eat too much though. Don’t forget, if you want to lose weight, watch your calories. For our drink we have cappuccino of tea (Tea-Chino). Instead of having a regular cappuccino filled with coffee and sugar, we will make a substitution of healthy tea. You will need: 1 quart water 2 herbal tea bags 1 cup milk
What you do: Bring 1 quart of water to a boil. When the water boils, remove from the heat and add the tea bags. Steep until the whole pot is flavored, about 10 minutes. While the tea is steeping, steam your milk. You can use the steam attachment on an espresso maker, a foamer, or a press. Pour cup of tea, add the foamed milk on top, and serve. For our appetizer we will be making roasted tomato soup with croutons. Soup can be very nutritious and healthy; it is also perfect for helping you feel better when you are sick. What you need: For the soup:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water For the bruschetta:
1 loaf country-style bread
Extra-virgin olive oil
Salt
What you do: Preheat the oven to 500 degrees F. Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and sauté with the onions for about 1 minute.
Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.
For our main course we shall be making slimmed down chicken pot pie. A chicken pot pie is a very healthy meal for it has many vegetables and it has a healthy meat. Plus this recipe has slimmed the calories. What you need: 2 bone-in skinless chicken breasts (about 1 3/4 pounds)
4 cups chicken broth, low-sodium canned or homemade
2 tablespoons olive oil
3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups)
8 button mushrooms, quartered
2 ribs celery, sliced into 1/2-inch pieces
1/2 cup halved baby or small turnips, or quartered if large
Kosher salt
1 cup frozen pearl onions, thawed
1/4 cup all-purpose flour
1 tablespoon minced parsley
2 teaspoons minced fresh dill
1/2 teaspoon finely grated lemon zest
Freshly ground black pepper
3 sheets phyllo dough
Olive oil spray
Paprika Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
What you do: Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.) Preheat oven to 400 degrees F.
Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.
Last but not least we will be having slow berry cobbler for dessert. What can be a more healthy dessert than tasty fruits other than no dessert at all? Fruits are packed with the nutrients and vitamins you need. Plus they are low calorie.
What you need: Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix
Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon
What you do: Spray the insert of a slow cooker with nonstick cooking spray. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling. Serve warm with whipped cream or ice cream.
That is all I can do for now. Remember, you can make these recipes anytime, not just in the summer. I hope you enjoy this food and loose the weight you want to lose.Thank you.
P.S. If you have any recipes you would like me to give or articles you would like me to write, email me at howlingwolf20@gaggle.net.
Food from America to Japan As you know, there are many types of food in this world. There’s Chinese, Italian, and even American. All of these places have very special and different foods. Japan has sushi, Mexico has enchiladas, and France even has frog legs. I want to know your food favorite and where it is from. Email me at howlingwolf20@gaggle.net to answer. My favorite is sushi from Japan. Now you can make sushi. Here’s how:
You will need: 14 ounces (400milliliters) sushi rice
16 ounces (450milliliters) water
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 pack of nori seaweed sheets, halved
Pickled ginger
Wasabi
Soy sauce
For the fillings:
Spring onions
Enoki mushrooms
Raw salmon
Raw tuna
Cucumber
What you need to do:
Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on. Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon.
Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect!
Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce.
Thank you for reading. PLEASE email me. I will write what you said right here in my article. I may even make a contest to see what country has the most votes. Thank you! I will write the finishing artical when I have enough people and answers. -Alex W.
P.S. Use initials, first name, first name and first letter of last name or user name when emailing so I can put you on safely. ItalyMexico JapanAmerica
St. Patrick's Day Feast As you know St. Patrick’s Day is almost here. I am going to teach you how to cook a St. Patrick’s Day beverage, dinner, and dessert. So let’s get started. We will be making lime sherbet punch to drink, Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette for dinner, and Oat Cake with Warm Mixed Berry Compote and Clotted Cream for dessert. Let’s get started! Lime sherbet punch
Lime Sherbet Punch
You need: 2 quarts lime sherbet 2 liters ginger ale 1 (46-ounce) can pineapple juice Lemon slices Lime slices Maraschino cherries How you make it: In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries. Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette
Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette
You need: 2 tablespoons unsalted butter 1 tablespoon olive oil 2 cups pumpernickel bread, diced into 1/2-inch cubes 3/4 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly cracked white pepper 1 teaspoon minced shallots 1/4 teaspoon minced garlic 1/2 teaspoon Dijon mustard 1 1/2 teaspoons honey 2 tablespoons chopped capers with their liquid 2 tablespoons freshly squeezed lemon juice 1 tablespoon champagne vinegar 1 teaspoon chopped fresh dill 2 teaspoons chopped fresh parsley 1/4 teaspoon freshly cracked black pepper, plus more for seasoning 1/2 cup extra-virgin olive oil 12 slices thinly sliced Irish smoked salmon (about 8 ounces) 1 pound watercress, stemmed, washed and spun dry 1/2 cup thinly sliced red onion 2 hard-cooked eggs, finely chopped
How you make it: Preheat the oven to 350 degrees F. Heat a 10-inch sauté pan over medium-high heat, and add the butter and olive oil to the pan. Once the butter is melted, add the pumpernickel cubes to the pan and toss to coat with the butter and oil. Season with 1/2 teaspoon of salt and the white pepper. Continue to cook and toss the bread until all the butter and oil have been absorbed. Place the pan in the oven and continue to cook, tossing occasionally, until the bread is crisp, about 10 to 12 minutes. Remove the bread from the oven and allow to cool before using.
Make the vinaigrette by combining the shallots, garlic, mustard, honey, capers, lemon juice, champagne vinegar, dill and parsley in a non-reactive mixing bowl. Whisk to combine. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of the black pepper. While whisking, add the extra-virgin olive oil in a thin, steady stream until the vinaigrette is well combined and partially emulsified. Set the vinaigrette aside while you prepare the salad.
On 4 large, chilled entree plates, place three slices of the salmon in a triangular pattern along the edges of the plates. In a large non-reactive bowl, place the watercress and the red onion. Season lightly with salt and fresh cracked black pepper. Toss the salad to mix the watercress and onion, and add about 1/2 cup of the vinaigrette to the salad. Toss lightly to combine. Divide the salad among the 4 plates, and divide the croutons among the plates. Garnish the salad with the chopped eggs and serve immediately. Oat Cake with Warm Mixed Berry Compote and Clotted Cream
(sorry, no picture) Part 1: The Cake You need: 1 cup rolled oats, not instant 1 1/2 cups boiling water 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 stick unsalted butter, softened 1 cup packed light brown sugar 1/2 cup sugar 2 large eggs 1 teaspoon pure vanilla extract Mixed Berry Compote, recipe follows Clotted cream, for serving Part 2The mixed berry compote
How you make it: Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan. Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well. Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.
You need: 2 teaspoons cornstarch 1 1/2 cups fresh orange juice plus 2 teaspoons 3 tablespoons honey 1 vanilla bean, split 1 cup fresh blueberries 1 cup fresh blackberries 2 cups fresh raspberries
How you make it: For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and fold in the raspberries. Discard the vanilla bean. Serve warm. Enjoy!!!!!
Big Mac vs. Whopper
Everyone knows about the two rival restaurants McDonalds and Burger King. McDonalds was founded by Dick and Mac McDonald. They opened the first McDonalds in San Bernardino, California. They sold their burgers for 15 cents a burger. It is now home of the Big Mac and there are now 30,000 McDonalds serving 52 million people in more than 100 countries a day.
Burger King was founded by James McLamore and David Edgerton. They opened the first Burger King in Miami, Florida. It opened in 1954. It is now home to the Whopper. There are 11,200 Burger Kings in 65 nations and they serve about 11.4 million customers a day.
For the past few days I have been interviewing citizens of Trussville (kids and adults) on which fast food restaurant the like the most, McDonalds or Burger King. That’s why I picked them.It was a close call. Everyone took time choosing. I wasn’t able to get many people but in the end McDonalds won with a score of 23 to 13. Thanks to everyone who participated.
Big Mac
VS.
Whopper
Foods for your Valentine Sweetheart
By, Alex W.
As you know, Valentines day is just around the corner. You need to get a special food for your valentine sweet heart. I have two sweet choices to give you. The first food is a molten lava cake. The second choice is Devil’s food hearts. Remember, you can choose both. Be careful. Molten Lava Cakes
You’ll need:
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
Preheat oven 425 degrees f.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Molten Lava Cakes
Devil’s Food Hearts
You’ll need:
1 cup unbleached all-purpose flour
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup espresso, brewed and cooled
1/4 cup flavorless vegetable oil
1/2 cup whole milk
1/2 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1 cup granulated cane sugar
1 extra-large egg, at room temperature
1/2 cup espresso, brewed and cooled
1 teaspoon orange zest
Extra-Bitter Chocolate Sauce, for garnish
Fresh whipped cream or vanilla ice cream, for garnish (optional)
Preheat the oven to 375°F. Line a 9-by-9-inch baking pan with parchment paper. A nonstick pan may be substituted.
Sift the flour, cocoa powder, baking powder and salt together into a bowl. Stir the baking soda into the espresso in another bowl and then stir in the oil, milk and pure vanilla extract.
Combine the sugar and egg in a medium bowl and whisk together by hand. Whisk in the flour mixture in 2 additions, alternately with the coffee mixture in 1 addition. Fold in the orange zest with a rubber spatula.
Pour the batter into the pan.
Place on the middle shelf of the oven and lower the oven temperature to 325°F.
Bake for 30-40 minutes. Check the cake with a toothpick at 25 minutes and then again every 5 minutes until the toothpick comes out moist. Let cool completely on a wire rack.
Lightly grease a 3-inch heart-shaped cookie cutter and use to cut into individual servings.
Plate and serve with a dusting of confectioners’ sugar and a drizzle of warmed extra bitter chocolate. Devil's Food Hearts
I know that your sweetheart or even your family will love it.
Alex Wilson
End of the School Year Article
This year in newspaper helped me a lot. Though I didn’t do much for advice other than my introduction and Valentine’s Day advice, I still a lot of fun. I wish that I could have gotten a few more comments, answers, and posts for some of my articles; I learned how to wing it on my own. If I could change anything about this year, I would try my best to get more people to ask me for advice so I could make a good article.
I had a great time writing for the Husky Pawper. It is sad for me to leave it and go on to the eighth grade. I had a great time writing for all of you. Some of my favorite articles were Kooky Crazy Cakes, Bathing Suit Diets, Big Mac vs. Whopper, and, well, all the rest. What are some of the articles I did? Oh yeah! There was From America to Japan, Saint Patrick’s Day Feast, and Food for your Sweet Heart.
I enjoyed looking up recipes, pictures, etc. for my articles. I can’t wait to see what some of you come up with next year. I would like to say goodbye to my fellow workers and to you. I will miss writing for you and knowing that you will make things better next year makes it a little easier to say goodbye. I guess I will give you one more recipe and advice before I leave. The advice is, it may be hard saying goodbye, but goodbye isn’t forever there is always the future. Now for food we will be making cherry vanilla ice cream dessert for an end of the year summer celebration.
What you need:
Ice Cream:
3 cups whole milk
2 cups sugar
1 vanilla bean, split and scraped
4 large eggs, lightly beaten
Bowl of ice
1/2 teaspoon salt
1 (13.5-ounce) can evaporated milk, chilled
2 cups chopped maraschino cherries
For "Candy" Crumble:
1 stick butter
1 cup all-purpose flour
1/4 cup brown sugar
1/3 cup almonds, slivered
Whipped cream, for garnish
What You Do: In a large saucepan, combine milk, sugar and vanilla bean seeds and pod. Cook over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally.
Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon. Remove from heat; pour through a wire mesh strainer into a bowl.
Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes. Remove bowl from ice bath and stir in salt, evaporated milk and cherries. Cover and chill for 2 hours.
Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm.
For the "Candy" Crumble:
Preheat oven to 350 degrees F.
Melt butter in a large skillet on low heat. In a bowl combine flour, sugar and almonds. Mix together while adding the warm butter.
Drop "candy" crumble onto a cookie sheet. *Cook's Note: Does not have to be in balls. After it gets cooked it will be crumbled for the dessert. Bake in the oven for 20 to 25 minutes.
After candy crumbles have been cooled, place half the mixture into a 9 by 12-inch pan. Scoop ice cream on top and finish with the rest of the crumbles. Wrap pan with plastic wrap and place into freezer until ice cream and candy hardens, about 2 hours. Slice and serve with whipped cream, for garnish.
Thanks for reading all this time! Goodbye.
Kooky Crazy- Cakes
Have you seen some crazy things in your life? If you think that was crazy you should see these cakes. They are based on many characters, movies, books, etc. I’m pretty sure these will give you a good laugh.
Now that your taste buds are probably craving some cake, here is how you can make your own tasty silly car cake.
What you need:
1 store bought frozen pound cake, thawed
Melted butter, for brushing
12 ounces whipped topping
1 block (8 ounces) soft cream cheese
1/2 teaspoon coconut extract
Sour candy ribbon, rock candy, and mini chocolate sandwich cookies, for decorating
What you do:
Set up the grill for direct cooking over medium heat and oil the grates.
Slice the pound cake into 3/4-inch thick slices with a serrated knife.
Using car-shaped cookie cutters, cut out car shapes from the slices of cake. Brush with butter and place on the grill. Cook until nice grill marks appear, about 3 minutes.
Meanwhile, in a medium bowl, combine the whipped topping, cream cheese, and coconut extract.
Frost the car shaped cakes with a small amount of the coconut frosting.
To decorate the cars: Use ribbon candy as racing stripes, rock candy as windows, and mini chocolate sandwich cookies as wheels.
If you see some silly looking food, email me at howlingwolf20@gaggle.net. If it is good, I will put it on my new silly foods segment. I will put this segment on the news paper every once in a while. Thanks for reading.
-Alex W.
Bathing Suit Diets
Did you gain some pounds over the winter holidays? Do you want to lose some weight to fit in those bikinis or shorts? I have a special healthy meal that may help. We will be making a drink, an appetizer, a main course, and a dessert.
A healthy diet contains many types of different foods. You need to make sure you eat plenty of berries, citrus, vegetable, whole grains, salmon, legumes, nuts and seeds, lean proteins, tea, and olive oil. Don’t eat too much though. Don’t forget, if you want to lose weight, watch your calories.
For our drink we have cappuccino of tea (Tea-Chino). Instead of having a regular cappuccino filled with coffee and sugar, we will make a substitution of healthy tea.
You will need:
1 quart water
2 herbal tea bags
1 cup milk
What you do:
Bring 1 quart of water to a boil. When the water boils, remove from the heat and add the tea bags. Steep until the whole pot is flavored, about 10 minutes. While the tea is steeping, steam your milk. You can use the steam attachment on an espresso maker, a foamer, or a press. Pour cup of tea, add the foamed milk on top, and serve.
For our appetizer we will be making roasted tomato soup with croutons. Soup can be very nutritious and healthy; it is also perfect for helping you feel better when you are sick.
What you need:
For the soup:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
For the bruschetta:
1 loaf country-style bread
Extra-virgin olive oil
Salt
What you do:
Preheat the oven to 500 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and sauté with the onions for about 1 minute.
Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.
For our main course we shall be making slimmed down chicken pot pie. A chicken pot pie is a very healthy meal for it has many vegetables and it has a healthy meat. Plus this recipe has slimmed the calories.
What you need:
2 bone-in skinless chicken breasts (about 1 3/4 pounds)
4 cups chicken broth, low-sodium canned or homemade
2 tablespoons olive oil
3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups)
8 button mushrooms, quartered
2 ribs celery, sliced into 1/2-inch pieces
1/2 cup halved baby or small turnips, or quartered if large
Kosher salt
1 cup frozen pearl onions, thawed
1/4 cup all-purpose flour
1 tablespoon minced parsley
2 teaspoons minced fresh dill
1/2 teaspoon finely grated lemon zest
Freshly ground black pepper
3 sheets phyllo dough
Olive oil spray
Paprika
Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
What you do:
Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.)
Preheat oven to 400 degrees F.
Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.
Last but not least we will be having slow berry cobbler for dessert. What can be a more healthy dessert than tasty fruits other than no dessert at all? Fruits are packed with the nutrients and vitamins you need. Plus they are low calorie.
What you need:
Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix
Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon
What you do:
Spray the insert of a slow cooker with nonstick cooking spray.
In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
Serve warm with whipped cream or ice cream.
That is all I can do for now. Remember, you can make these recipes anytime, not just in the summer. I hope you enjoy this food and loose the weight you want to lose. Thank you.
Food from America to Japan
As you know, there are many types of food in this world. There’s Chinese, Italian, and even American. All of these places have very special and different foods. Japan has sushi, Mexico has enchiladas, and France even has frog legs. I want to know your food favorite and where it is from. Email me at howlingwolf20@gaggle.net to answer.
My favorite is sushi from Japan. Now you can make sushi. Here’s how:
You will need:
14 ounces (400milliliters) sushi rice
16 ounces (450milliliters) water
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 pack of nori seaweed sheets, halved
Pickled ginger
Wasabi
Soy sauce
For the fillings:
Spring onions
Enoki mushrooms
Raw salmon
Raw tuna
Cucumber
What you need to do:
Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on.
Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon.
Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect!
Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce.
Thank you for reading. PLEASE email me. I will write what you said right here in my article. I may even make a contest to see what country has the most votes. Thank you! I will write the finishing artical when I have enough people and answers.
-Alex W.
P.S. Use initials, first name, first name and first letter of last name or user name when emailing so I can put you on safely.
Italy
Japan
St. Patrick's Day Feast
As you know St. Patrick’s Day is almost here. I am going to teach you how to cook a St. Patrick’s Day beverage, dinner, and dessert. So let’s get started. We will be making lime sherbet punch to drink, Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette for dinner, and Oat Cake with Warm Mixed Berry Compote and Clotted Cream for dessert. Let’s get started!
Lime sherbet punch
You need:
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries
How you make it:
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.
Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette
You need:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups pumpernickel bread, diced into 1/2-inch cubes
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly cracked white pepper
1 teaspoon minced shallots
1/4 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1 1/2 teaspoons honey
2 tablespoons chopped capers with their liquid
2 tablespoons freshly squeezed lemon juice
1 tablespoon champagne vinegar
1 teaspoon chopped fresh dill
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly cracked black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
12 slices thinly sliced Irish smoked salmon (about 8 ounces)
1 pound watercress, stemmed, washed and spun dry
1/2 cup thinly sliced red onion
2 hard-cooked eggs, finely chopped
How you make it:
Preheat the oven to 350 degrees F.
Heat a 10-inch sauté pan over medium-high heat, and add the butter and olive oil to the pan. Once the butter is melted, add the pumpernickel cubes to the pan and toss to coat with the butter and oil. Season with 1/2 teaspoon of salt and the white pepper. Continue to cook and toss the bread until all the butter and oil have been absorbed. Place the pan in the oven and continue to cook, tossing occasionally, until the bread is crisp, about 10 to 12 minutes. Remove the bread from the oven and allow to cool before using.
Make the vinaigrette by combining the shallots, garlic, mustard, honey, capers, lemon juice, champagne vinegar, dill and parsley in a non-reactive mixing bowl. Whisk to combine. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of the black pepper. While whisking, add the extra-virgin olive oil in a thin, steady stream until the vinaigrette is well combined and partially emulsified. Set the vinaigrette aside while you prepare the salad.
On 4 large, chilled entree plates, place three slices of the salmon in a triangular pattern along the edges of the plates. In a large non-reactive bowl, place the watercress and the red onion. Season lightly with salt and fresh cracked black pepper. Toss the salad to mix the watercress and onion, and add about 1/2 cup of the vinaigrette to the salad. Toss lightly to combine. Divide the salad among the 4 plates, and divide the croutons among the plates. Garnish the salad with the chopped eggs and serve immediately.
Oat Cake with Warm Mixed Berry Compote and Clotted Cream
(sorry, no picture)
Part 1: The Cake
You need:
1 cup rolled oats, not instant
1 1/2 cups boiling water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Mixed Berry Compote, recipe follows
Clotted cream, for serving
Part 2The mixed berry compote
How you make it:
Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.
Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well.
Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.
You need:
2 teaspoons cornstarch
1 1/2 cups fresh orange juice plus 2 teaspoons
3 tablespoons honey
1 vanilla bean, split
1 cup fresh blueberries
1 cup fresh blackberries
2 cups fresh raspberries
How you make it:
For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and fold in the raspberries. Discard the vanilla bean. Serve warm.
Enjoy!!!!!
Big Mac vs. Whopper
Everyone knows about the two rival restaurants McDonalds and Burger King. McDonalds was founded by Dick and Mac McDonald. They opened the first McDonalds in San Bernardino, California. They sold their burgers for 15 cents a burger. It is now home of the Big Mac and there are now 30,000 McDonalds serving 52 million people in more than 100 countries a day.
Burger King was founded by James McLamore and David Edgerton. They opened the first Burger King in Miami, Florida. It opened in 1954. It is now home to the Whopper. There are 11,200 Burger Kings in 65 nations and they serve about 11.4 million customers a day.
For the past few days I have been interviewing citizens of Trussville (kids and adults) on which fast food restaurant the like the most, McDonalds or Burger King. That’s why I picked them. It was a close call. Everyone took time choosing. I wasn’t able to get many people but in the end McDonalds won with a score of 23 to 13. Thanks to everyone who participated.
Foods for your Valentine Sweetheart
By, Alex W.
As you know, Valentines day is just around the corner. You need to get a special food for your valentine sweet heart. I have two sweet choices to give you. The first food is a molten lava cake. The second choice is Devil’s food hearts. Remember, you can choose both. Be careful.
Molten Lava Cakes
You’ll need:
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
Preheat oven 425 degrees f.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Devil’s Food Hearts
You’ll need:
1 cup unbleached all-purpose flour
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup espresso, brewed and cooled
1/4 cup flavorless vegetable oil
1/2 cup whole milk
1/2 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1 cup granulated cane sugar
1 extra-large egg, at room temperature
1/2 cup espresso, brewed and cooled
1 teaspoon orange zest
Extra-Bitter Chocolate Sauce, for garnish
Fresh whipped cream or vanilla ice cream, for garnish (optional)
Preheat the oven to 375°F. Line a 9-by-9-inch baking pan with parchment paper. A nonstick pan may be substituted.
Sift the flour, cocoa powder, baking powder and salt together into a bowl. Stir the baking soda into the espresso in another bowl and then stir in the oil, milk and pure vanilla extract.
Combine the sugar and egg in a medium bowl and whisk together by hand. Whisk in the flour mixture in 2 additions, alternately with the coffee mixture in 1 addition. Fold in the orange zest with a rubber spatula.
Pour the batter into the pan.
Place on the middle shelf of the oven and lower the oven temperature to 325°F.
Bake for 30-40 minutes. Check the cake with a toothpick at 25 minutes and then again every 5 minutes until the toothpick comes out moist. Let cool completely on a wire rack.
Lightly grease a 3-inch heart-shaped cookie cutter and use to cut into individual servings.
Plate and serve with a dusting of confectioners’ sugar and a drizzle of warmed extra bitter chocolate.
I know that your sweetheart or even your family will love it.
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